I just chop them up without regard

Anonymous wrote:Jaques Pepin says you don't have to and he writes the rules.

I love him

I do, but I'm not sure why. I do the same for onions.

Anonymous wrote:Unless eating the garlic raw, I wouldn't bother.

Same. If it's going in salsa or something, I take it out.

Unless eating the garlic raw, I wouldn't bother.

Jaques Pepin says you don't have to and he writes the rules.

I generally don't. Tastes fine.
Sometimes I plant sprouted cloves and they form a new bulb!

I keep reading that it’s bitter, but I haven’t noticed that. I sometimes remove, but often I don’t bother.

I always have. Honestly it's better to use garlic that hasn't already sprouted like that but I find it's still OK I just remove that bit.

Anonymous wrote:Yes, it tastes bitter.

David Lebovitz wrote about it: https://www.davidlebovitz.com/should-you-remove-the-green-germ-from-garlic/

I was going to mention this post too!

After reading this (I don't remember what I did before), I remove when eating raw or cooked for a brief period of time, I don't when it's going to be simmered.

Once the garlic is growing shoots it is no longer dormant, and it starts to essentially eat itself. It changes the flavor (less intense). So generally try to use your garlic before it grows shoots. But there is nothing wrong with eating the shoots - they taste good and garlicky. Treat them like a green, though, not a bulb. Throw them into stir fry at the last minute, use them as garnish in a salad, etc.

Yes, it tastes bitter.

David Lebovitz wrote about it: https://www.davidlebovitz.com/should-you-remove-the-green-germ-from-garlic/

Yes

I do, think it's too bitter.

Title says it all. I’ve been doing this for years after reading about it on some website years ago, but I’m now wondering if it’s really necessary after chopping up 10 heads of garlic in one prep session.